Lasagna de Berenjenas Recipe (Beef and Eggplant Casserole)

Lasagna de Berenjenas Recipe (Beef and Eggplant Casserole): a delicious and easy-to-prepare dish does not contain pasta but uses eggplants in its place.

Course Main Course

Cuisine Dominican, Latino

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings servings

Calories 424kcal

Author Clara Gonzalez

Ingredients

For the filling

2 lb lean beef minced [0.9 kg]
1 1/2 tsp salt (or more, to taste)
1 tsp pepper (or more, to taste)
2 cloves garlic crushed
1 onion diced into very small cubes
1 green pepper diced into very small cubes
1/4 tsp oregano
2 tablespoons oil
1 cup tomato sauce
1 tablespoon basil finely chopped

To assemble

2 tablespoons olive oil
4 large eggplants sliced thinly
1 cup of mozzarella cheese

Instructions

For the filling

Season the meat with 1½ teaspoon salt, pepper, garlic, onions, green pepper, and oregano. In a shallow pan heat a tablespoon of oil. Add the ground beef and brown. Add water and tomato sauce. Simmer over medium heat until all the liquid has evaporated.
Season with salt to taste and add basil. Remove from the heat and set aside.

To assemble

Preheat oven at 200 °C [400 °F].
Cover the bottom of a medium-size square (or rectangular) baking pan with the oil. Place inside a layer consisting of half the eggplants on the baking pan and cover with the filling. Cover with the remaining eggplants.
Cover baking pan with aluminum foil and bake for 25 minutes.
Uncover, sprinkle with the cheese and return to oven until the cheese has turned golden brown. Cool for a couple of minutes before serving. Best served with salad.

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